Homemade Pumpkin Spice Syrup
1½ cups water
¾ cup sugar cane or coconut sugar
1 cup granulated sugar
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
½ tsp ground nutmeg
¼ cup pumpkin puree
1½ tbls vanilla extract
1. In a medium sauce pan, add water and both sugars. Simmer on medium heat until sugar dissolves. Approximately 4 minutes.
2. Reduce heat to low and whisk in cinnamon, clove, ginger, nutmeg and pumpkin puree. Wait 8 minutes and mix occasionally. Please do not allow it to come to a boil.
3. Remove the pan from direct heat and strain through a cheese cloth into a metal strainer.
4. Allow the syrup to completely cool to room temperature before adding the vanilla extract. Add to a glass bottle or jar to keep it airtight. Syrup last one month of counter or three month in refrigerator.
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